Garbure Paysanne (Country Vegetable Soup
Source of Recipe
Ma Cuisine
Recipe Introduction
This hearty soup will warm you from head to toe on a cold winter day. It's from Linda Alonghi of Richfield, who teaches cooking classes under the name Ma Cuisine.
List of Ingredients
1/2 cup (1 stick) butter (divided)
7 ounces lardons (finely chopped raw bacon)
1/2 small head green cabbage, chopped
2 leeks, cleaned and thinly sliced (white part only)
1 onion, chopped
4 to 5 ounces carrots, diced (about 1 large)
1 to 2 heads celeriac (celery root), diced
2 medium Yukon Gold potatoes, peeled and diced
6 cups chicken stock
Salt and pepper
1/2 baguette, sliced 1/2 to 3/4 inch thick into 8 slices
2 ounces Gruyere cheese, grated
Melt about 2 1/2 tablespoons butter in heavy saucepan or Dutch oven and cook lardons to brown. Remove lardons with slotted spoon and spread over paper towels to drain.
Recipe
Add cabbage, leeks and onion to pan. Cover and sweat vegetables over low heat, stirring occasionally, until vegetables are very soft, about 10 to 12 minutes; do not let vegetables burn or stick.
Add carrots, celeriac, potatoes and bacon. Pour in chicken stock and season with salt and pepper. Bring to boil, reduce heat and simmer 1 hour until very tender.
When soup is close to being ready, preheat oven to 425 degrees. Melt 2 1/2 tablespoons of remaining butter in large skillet and fry baguette slices until golden on both sides. Remove slices and set aside.
Remove scoop of vegetables from soup and mash in bowl to a pulp. Spread some onto each fried baguette slice. Sprinkle cheese on top. Place on baking sheet and bake 10 to 12 minutes, until cheese is golden brown.
Using hand blender or in batches in regular blender, puree soup; some small chunks are desirable. Return to pot and bring to boil. Lower heat and whisk in remaining 3 tablespoons butter, cut into small pieces. Taste and adjust seasonings. Serve hot in soup bowls, with baguette crouton on top
Makes 2 quarts soup, or 6 to 8 servings.
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